Please print this project profile only if necessary. If printing is required, please print double sided and recycle when finished. Thank you!

 

G  L  R  (1    2  F )  6 A  W , C , MA  P  P  

LEED P            LEED   C     .2009 

   P  C : S  2012

LEED® Facts Harvard University Graduate School of Education

Gutman Library, 1st and 2nd Floor

Location…………………………..…….Cambridge, MA

Rating System…………………….…....LEED-CI v2009

Certification Achieved…………..………..………Platinum

Total Points Earned….....……………..…….......83/110

Sustainable Sites……………………………........19/21

Water Efficiency……………………………..……...6/11

Energy and Atmosphere……...…...………….....30/37

Materials and Resources………..….….…..…......9/14

Indoor Environmental Quality………………..…10/17

Innovation and Design………………………....…...6/6

Regional Priority……………………………….….....3/4

18% ligh ng power reduc on below ASHRAE Standard 90.1‐2007

26% regionally extracted (within 500 miles) val‐ue as a percentage of total materials cost

96% construc on waste diverted from landfill via recycling and reuse

36% regional materials (manufactured within 500 miles) value as a percentage of total materials value.

38% salvaged or reused furniture value, as a per‐centage of total furniture cost

P  M  

The intent of the approximately 36,000 square foot first and second floor renova on of Gutman Library was to create a campus center to serve as a natural hub and campus gathering space for faculty, staff and students of Harvard’s Graduate School of Educa on (HGSE). Achieving this goal entailed: condensing book stacks and periodical collec ons and moving the library offices, including the Circula on and Reference areas, along with the microfiche collec on from the first floor to the second floor. With the first floor becoming a "blank slate" the project team created a collec on of spaces that has become a hub for HGSE's community including: a full service cafe (The Commons at Gutman Library) with indoor and outdoor sea ng, the Marie and Max Kargman Garden lounge, so sea ng/reading areas, flexible community/presenta on space, and lounge areas complete with working fireplaces. In addi on to the programma c improvements, the project addressed some of the outstanding renewal issues with the mechanical, electrical, and plumbing (MEP) systems.

Since project concep on, sustainability was an important driving force behind all design and construc on decisions, due to the large MEP scope and the energy intensive mechanical systems tradi onally associated with this type of kitchen. The HGSE looked beyond LEED requirements and focused on the overall impact this project would have on the School’s greenhouse gas (GHG) emissions; therefore, life cycle cos ng, GHG emission calcula ons and energy modeling were all u lized to make informed decisions when selec ng new systems to install as part of the project from the ligh ng to the refrigera on units used for the café.

Photo: copyright Harvard Graduate School of Education, 2012

H  G  S    E  G  L  R  P  (1    2  F ) 

2 Please print this project profile only if necessary.

If printing is required, please print double sided and recycle when finished. Thank you!

E  E   

E  S  Occupancy Sensors ‐ Occupancy sensors are installed in all spaces to turn the lights on, or off, based on actual occupancy.

Daylight  Sensors  ‐ Daylight sensors are installed in all perimeter rooms that contain windows. These sensors dim the ligh ng up or down in response to the amount of sunlight entering the space.

Reduc on  in  Ligh ng  Power  Density  ‐  The project achieved an 18% reduc on in ligh ng power density (wa s/square foot) when compared to ASHRAE 90.1‐2007 baseline. Reduc on was achieved through the use of LEDs and high efficiency linear fluorescent lamps installed in high efficiency fixtures.

M  S  Halton M.A.R.V.E.L. ‐ (Model based Automated Regula on of Ven la on Exhaust Levels) The M.A.R.V.E.L. system automa cally controls the speed of the exhaust fan (and supply fan if applicable) based on appliance status, cooking ac vi es and exhaust air temperatures.

Mul stack Heat Recovery Chiller  ‐   Due to high heat loads in commercial kitchens, refrigera on and air condi oning are typically the highest energy consumers because they have to work harder to maintain their low temperature set‐points. To combat this issue, the project installed a mul stack heat recovery chiller and dry cooler systems that centralize the mul ple refrigera on loads in the kitchen and café, makes use of environmentally friendly glycol solu ons rather than ozone deple ng refrigerants, and allows recovery of a significant por on of the heat coming off of the refrigera on equipment.

Reuse of Waste Heat  ‐ When the outdoor air temperature is below 50°F, the dedicated air handling unit serving the kitchen hoods captures and reuses the waste heat from the refrigera on equipment (the mul stack heat recovery chiller) to pre‐heat the supply air.

Ac ve Chilled Beams ‐ In a chilled beam system, cool air is delivered efficiently to the space via convec on where warm air rises and is cooled by the chilled beam; once it's cooled, the cool air falls back to the floor. Ac ve chilled beams are quiet, efficient and have low maintenance requirements because they have no moving parts within the individual units.

Demand Control Ven la on  ‐ The volume of outside air supplied to all mul ‐occupant spaces is controlled by a C02 sensor. The C02

sensor increases ven la on rates as it senses an increase in CO2 levels, which occurs as more people occupy the room. This allows energy conserva on by only supplying increased ven la on when necessary rather than con nuously opera ng at maximum capacity whether or not it is necessary.

Occupancy Sensors ‐ Occupancy sensors are installed in all spaces to set back the temperature to predetermined unoccupied set‐points. The sensors also reduce ven la on rates and turn off the fan coil unit fans in unoccupied mode.

The Harvard Graduate School of Educa on (HGSE) has commi ed, along with Harvard University as a whole, to reduce greenhouse gas emissions 30% below 2006 levels by 2016, inclusive of growth. Therefore, the following energy conserva on measures (ECMs) were implemented as part of the Gutman Library project.

Café Servery Photo: copyright HGSE, 2012 Library Circulation Photo: copyright HGSE, 2012

H  G  S    E  G  L  R  P  (1    2  F ) 

3 Please print this project profile only if necessary.

If printing is required, please print double sided and recycle when finished. Thank you!

P    M  

Please note that while many products are described in this project profile, these are provided for informational purposes only, to show a repre-sentative sample of what was included in this project. Harvard University and its affiliates do not specifically endorse nor recommend any of the products listed in this project profile and this profile may not be used in commercial or political materials, advertisements, emails, products, promo-tions that in any way suggests approval or endorsement of Harvard University.

Bloom Carpet Tile1 Shaw Contract Group

13% Post-consumer Recycled Content

31% Pre-consumer Recycled Content

CRI Green Label Plus Certified

MBDC Cradle-to-Cradle Certified

Interlude XL HRC Steel Ceiling Grid Armstrong

50% Post-consumer Recycled Content

11% Pre-consumer Recycled Content

Regionally Manufactured: Aberdeen, MD

NuGreen 2 Particleboard Uniboard

100% Pre-consumer Recycled Content

FSC Certified

No added urea formaldehyde (NAUF)

Highlights 15% recycled content value as a percentage of total materials cost 36% regionally manufactured (within 500 miles) value as a percentage of total materials cost 26% regionally extracted (within 500 miles) value as a percentage of total materials cost 54% Forest Stewardship Council (FSC) certified wood value as a percentage of new wood materials cost 38% salvaged and reused Furniture value as a percentage of total furniture cost Only low-VOC, or no-VOC adhesives, sealants, paints and coatings were used

Setu Chair Herman Miller

23% Post-consumer Recycled Content

22% Pre-consumer Recycled Content

GREENGUARD® Certified

MBDC Cradle-to-Cradle Certified

Metal Split [Door] Frame1 de LaFontaine

20% Post-consumer Recycled Content

38% Pre-consumer Recycled Content

Regionally Manufactured: Sherbrooke, Quebec

ProStud Steel ClarkDietrich

25.9% Post-consumer Recycled Content

5.9% Pre-consumer Recycled Content

Regionally Manufactured: Bristol, CT

Regionally Extracted: Fairless Hills, PA

372 WB EcoSpec Primer Benjamin Moore

VOC Content = 0 g/L vs. VOC Limit = 50 g/L

Regionally Manufactured: Montvale, NJ

Ultrabond Eco 575: Wall-base adhesive MAPEI

VOC Content = 0 g/L vs. VOC Limit = 50 g/L

DTM Acrylic Primer/ Finish Anti-corrosive/Anti-Rust Paint Sherwin Williams

VOC Content = 150 g/L vs. VOC Limit = 250 g/L

Unless otherwise indicated all product images are from the manufacturer’s website. 1

Photo copyright Baker Design Group, 2012 - Image of product as installed in project space.

Airseal #22: Polymer Adhesive Sealant Systems, Inc

VOC Content = 35 g/L vs. VOC Limit = 420 g/L

H  G  S    E  G  L  R  P  (1    2  F ) 

4 Please print this project profile only if necessary.

If printing is required, please print double sided and recycle when finished. Thank you!

P    M  

Please note that while many products are described in this project profile, these are provided for informational purposes only, to show a repre-sentative sample of what was included in this project. Harvard University and its affiliates do not specifically endorse nor recommend any of the products listed in this project profile and this profile may not be used in commercial or political materials, advertisements, emails, products, promo-tions that in any way suggests approval or endorsement of Harvard University.

Unless otherwise indicated (* ), all product images are from the manufacturer’s website.

advansys Ventless Door-Type Dishwasher - Model #AM15VL-2 Hobart

ENERGY STAR®

Energy recovery pre-heats inlet water to 140deg

Eliminates need for ventilation hood

Uses only .74 gallons of water per rack

Frymaster H55 - High Efficiency Gas Fryer Manitowoc Foodservice

ENERGY STAR®

EnerLogic™

Infrared burners ensure state-of-the-art heat transfer

E  E  K  E  91% of the equipment purchased for the project is ENERGYSTAR RATED (by rated power).

Omega LED 1,000 Lumen Cylinders Model #RV7-90 Philips

Total fixture wattage = 20 Watts

Remote phosphor technology provides increased efficiency and color stability by redirecting back reflected light.

Dual Technology Ceiling Sensors DT-300 Series WattStopper

Walk-through mode turns lights off if occupancy not detected.

Passive infrared and ultrasonic sensors.

Integrated daylight sensor

L    C  

18% Reduction in lighting power density (watts/square foot) Daylight Sensors are installed in all spaces within 15 feet of windows

G2 Optima Plus® Flushometer Model #8111 Sloan

1.28 gallons per flush (gpf) vs. EPAct baseline of 1.6 gpf

Low Flow Pre-Rinse Spray Valve Model #B-0107-C T&S Brass and Bronze

0.65 gallons per minute (gpm) vs. EPAct baseline of 1.6 gpm.

W  E   

36% Reduction in annual water use (13,950 gallons/year) when compared to EPAct 1992 baseline standard

H  G  S    E  G  L  R  P  (1    2  F ) 

5 Please print this project profile only if necessary.

If printing is required, please print double sided and recycle when finished. Thank you!

Harvard Graduate School of Educa on: h p://www.gse.harvard.edu

Harvard ‐ Green Building Services: h p://green.harvard.edu/green‐building‐services

Harvard ‐ Green Building Resource: h p://green.harvard.edu/theresource

Follow Green Building Services: h p://www.facebook.com/HarvardGBS or @Harvard_GBS

M  I   

I  S  

Prefabrica on  of  electrical  assemblies  ‐ Off‐site prefabrica‐on of electrical assemblies and the implementa on of lean

produc on management prac ces effec vely mi gates con‐struc on waste and reduces carbon emissions resul ng from jobsite mobiliza on and fabrica on. Pre‐fabricated assemblies shipped directly to the job site from the warehouse in re‐usable hampers and were ready for install with no material packaging and/or scrap material le behind. In the ware‐house, all spare pieces (electrical components, fi ngs, lamps, spools, miscellaneous hardware, etc) are saved, and reused when possible, rather than tossed into a dumpster on the jobsite if they were not used in the field. Bo le Filling Sta ons ‐ To encourage the use of reusable bo les and cups, bo le filling sta ons were installed on each floor in the same loca on as water fountains. 

Owner  Harvard Graduate School of Educa on

Project  Manager 

Harvard Graduate School of Educa on

MEP Engineer  BLW Engineers, Inc.

Contractor  Richard White Sons. Inc.

Commissioning  Authority 

Energy Management Associates, Inc.

Sustainability  Consultant  

Harvard Green Building Services

Architect  Baker Design Group, Inc.

P  T  

Photo: copyright Baker Design Group, 2012

Photo: copyright Baker Design Group, 2012